To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.

Sides of Macaroni salad or coleslaw or baked beans go well as do fresh cucumber and tomato salad...A Cajun delight for sure..

You know, I have lived in Florida all my life, my entire life, but I have never had the opportunity to have alligator tail. Maybe some of the places I've been to had it on the menu, but I didn't know about it, and even then I'm not sure I would have gotten it, but I have seriously never had it before. Maybe I'll will sometime, but of course it will be hard considering all the other things I could possibly get in its place. But I'm curious if I'll like it or not. I concede I don't particularly like the thought of it, but when you consider all the other food we eat it really isn't that bad. :)

SSC

If you like pork chops the taste and texture of gater tail is not much different, a firm white meat, I use Italian bread crumbs an egg wash and fry away, now other parts have different uses, the jaws are good to grind, ribs are good on the grill, the tail is the easiest part to remove but after skinning the majority of the meat is useable in one way or another.

Ok thanks, but I don't think I'll ever prepare it, I'll just order it at a restaurant sometime that servers that kind of stuff. Quite frankly I can't think of anyplace off-hand but I'm sure they're around..

rosco 357

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the last vacaction we took as a family with the kids and grandkids in a condo at gulf shores, . we did not want that night to go out to eat, so i called the resterant LIVE BAIT< and i as a side item i bought some gator meat,. i am not sure i can judge it from that one time, mine seemed a bit tough, but i had always wanted to have some, and i always wanted to have rattlesnake ,, i even was given a cleaned and skined rattle snake when a teenager at the lake and i cut it up and battered it, and was about to fry some, but i did not see it cleaned, and the more i thought of the person that did may have let some poision get on the meat, not that it would hurt me if cooked, but the thought i backed out, and did not eat it, ofcoruse i love frog legs, both home cooked we killed or a resterant, gee the other week my sister brought up to the lake 2 large bags of crawfish already cooked,left over from something , i love them but its just to much work for the amount of meat, i got tired, lol, no i did not suck the heads lol

SSC

Rosco, Rosco, Rosco...to not suck the heads is just down right un-American...LOL...you are missing the juice and take your breath away seasonings... I don't do snakes , my goal in life is to kill as many as I can. Gater can be tough, depending on the size, a good 3-4 footer is perfect in flavor and tenderness.

rosco 357

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Registration date : 2008-04-18Number of posts : 6718Gender : Quote : Never Quote You May Have To Back It UpReputation : 1Points : 7397

i was all ready to eat a ton of crawfish as she had alot, i remember years ago the electrican at work brought some, and i liked them, but this time i got tired of getting the meat out, the shell was so hard,